BRAISED SHORT RIB TACOS WITH GREEN CHILI SALSA, QUESO FRESCO AND PICKLED RED ONIONS
FOR THE SHORT RIBS
¼ cup olive oil
½ cup sliced onions
5 pounds beef short ribs
3 tablespoons brisket seasoning
1 quart beef stock
FOR THE BRISKET SEASONING:
¼ cup seasoned salt
¼ cup white pepper
¼ cup garlic powder
¼ cup black pepper
½ tablespoons paprika
½ tablespoon onion powder
FOR THE SALSA
1 27 oz. can diced green chilies
1-2 chipotle peppers (en adobo)
¾ cup pineapple juice
1 tablespoon Ancho chili powder
2 tablespoons sugar
2 teaspoons salt
COMBINE ALL INGREDIENTS IN FOOD PROCESSOR. PUREE.
FOR THE PICKLED RED ONIONS
1 large red onion, sliced very thin
½ cup jalapeno juice
½ cup lime juice
3 tablespoons sugar
1 teaspoon salt
COMBINE ALL INGREDIENTS. MARINATE ONIONS FOR AT LEAST 24 HOURS BEFORE USING
METHOD
Heat 1 tablespoon of oil in a large skillet. Add onions and sauté until translucent. Transfer to a shallow baking pan. Add remaining oil to skillet and sear on all sides. Transfer to skillet with onions. Top with seasoning and beef stock. Cover and braise in a 375 degree oven for 3-4 hours or until tender. Halfway through the cooking process turn the ribs over. Once ribs are cooked, remove from the braising liquid, remove bones and shred.
Dip 4” white corn tortillas in oil. Grill until almost crispy. Fill with braised rib and top with salsa and queso fresco cheese and red onions.